Creamy Avocado Sauce for Pasta Yummly. For baking/ kueh making: I highly encourage to weigh ingredients with a digital kitchen scale instead of using measuring cups as they are not very accurate especially when it comes to recipe that requires precision. 3. Cover tightly and steam over high heat for 10 mins (for small fish) to 13 mins (for extra large fish). My favorite way is to steam 5 minutes and stand for another 1 to 2 minutes. Next, add in the soy sauce mixture to the pan and bring to boil. Save my name, email, and website in this browser for the next time I comment. 3. Place fish on spinach; top with ginger and … Remove fish at once from the steam. Rub both … Pan fry the fish over medium-high heat until both sides are golden brown and cooked through. Place some sectioned green onion stalks on the steaming dish and place the fish on top. After 12 minutes of steaming, do not open the lid immediately. STEP 3. Cut the bok choy into quarters lengthwise and boil or steam in the microwave. Garnish with scallions. notice.style.display = "block"; Remove from heat immediately and drizzle it over the ginger, spring onion and coriander garnish. The hardier sections of the aromatics are kept whole or rough cut as they will be steamed with the fish. While the fish is steaming, heat a little oil in pan and fry the minced garlic till golden brown and crispy. The sauce is more than soy sauce alone. I would love to see it! After 12 minutes, turn off the heat but do not open the lid yet. 11.. Back to the steamed fish, cooked fish will release some water. Rinse cod fillet and pat dry with kitchen towels. Steam at high heat fro 15 minutes or until fish is cooked. (I usually save the delicate green tops for another purpose such as adding vegetal sweetness and colour to a beef stir-fry. Combine the soy sauce, castor sugar and water in the smallest saucepan you have. Clean fish and pat dry. amzn_assoc_tracking_id = "whtocoto-20"; This will help to remove fish odor and retain moisture and freshness of the fish when cooked. I am a fan of the elegantly powerful Bentong ginger for this use. Rinse it (my habit for sanity) and squeeze excess water. It also tastes fabulous drizzled onto steamed rice. Place the oil (we use sunflower or peanut) in a small saucepan.Now, you’re prepped and ready to go once it’s time for you to serve your fish steamed Hong Kong style. Place fish fillets inside the bowl with flour mix one or two at a time then cover and shake to coat fish evenly. Steam at high heat fro 15 minutes or until fish is cooked. Steam for 15 to 20 minutes, … Place ginger in the middle of the steaming dish, and place fish on top the ginger. A food blog that brings you tried and true Asian recipes. 12. I use sea bass in this recipe, which turns out excellent. This will skew the steaming time and steaming temperature Make sure it's enough to steam the fish so we don't have to refill water in the middle of steaming, which will disturb the cooking time. Combine soy sauce and lime juice, then pour the mixture over the fish. In another pan, fry chopped garlic with oil until golden brown. I LOVE Chinese-style steamed fish. Make a few slits on the fish where the flesh is thick, I use a wok with a lid. amzn_assoc_region = "US"; Julienne an additional section of ginger root (approximately 1 cm thick) for garnishing. Try exclusive recipes with step-by-step video instruction from Pro instructors. The fish tank was not for decoration. Now, you can pour/spoon the cooked sauce over the steamed fish… STEP 4. In addition to using various sauces on the Chee Cheung Fun, the local food is also used to match with fish balls, meatballs, and pigskin or use a variety of stuffed tofu and to use chili sauce, sweet sauce, shrimp paste or curry paste. Remove from the pan, cover to keep warm. Just as important as the choice of fish when it comes to preparing steamed fish, I truly feel that the sauce (dressing) either makes or breaks the dish! Salt helps to remove the fishy stench and enhance the aroma of the dish. Place the white part of the green onion sections on a steaming dish, place fish on top of this green onion. Please reload CAPTCHA. Making this Cantonese steamed fish is really not hard at all. You can also use grouper, red snapper, white pomfret, tilapia (I used it in the video), halibut, or any white fish you like really! To check if the fish is cooked look for eyes popping out and the side fins to be raised. This, also usually known as 清蒸 in chinese. Steam for 6 minutes. 7. Remove from the heat and very carefully drizzle this hot oil over the green onions and ginger. Trim off spring onion roots then cut a 9cm length of the white bases. Serve your curry fish balls immediately in … 2. You just need to know few tips to get the maximum result out of it . RUB THE FISH WITH SALT I use a wok with a lid. Smear on a topping of chinese black bean sauce evenly over the top of the fish (except the head and the tail). RESIDUAL HEAT While waiting, heat sauce ingredients in a pot to melt the rock sugar. Pour corn sauce on top then garnish with spring onions then serve. So while one may have had steamed fish done exactly this way in Hong Kong (hence à la Hong Kong style), the great chef behind the dish is most of the time a Cantonese and really, it is actually the Cantonese way of making it. When water comes to a rapid boil, steam fish over high heat for 12 to 15 minutes (depending on the size of your fish). I use the steam function on my Miele steam combi oven. Rinse, pat dry, cover and refrigerate. Place the fish from Step 1 in a microwave-safe cooking dish, and pour the sauce over the top. 9. As a kid one of the things that I look forward to when we go to Chinese restaurants was a steamed whole fish dish. Put it into a plate, scatter ginger strips, spring onions and coriander. Steam for 6 minutes. The root has a beguiling, savoury quality. Pour 2-3 tbsp Lee Kum Kee Seasoned Soy Sauce for Seafood and hot oil. STEP FOUR: STEAM THE FISH Next, add in the soy sauce mixture to the pan and bring to boil. Defrost fish fillet. If the flesh easily flakes off, fish is done. Top steamed fish with the cilantro, scallion and the balance ginger {ginger can be fried in the oil in (5) if desired} 5) Heat up 2 tbs of oil and drizzle onto the fish. This aids cooking. plain greek yogurt, fresh dill, salt, cucumber, minced garlic and 2 more. Remove from heat. 5. Taste the fish juice. Cooking the fish: Prepare the steamer. Instructions 1. Stuff ginger slices and a quarter of the green onions (white part) into the cavity of the fish. Steam for 7 minutes or until done. It is a combination of soy sauce, spring onions, ginger, sesame oil, and shallots.  =  Then garnish with ginger, spring onions and coriander leaves.Heat the oil until it begins to smoke. Tuck ginger slices inside the fish cavity and along the top of the fish. It is the same to me. Julienne 1 cm thick piece of ginger. Heat sauce ingredient in a small pan and bring to a boil and cook until sugar has dissolved. Add some more oil in … To make the sauce, heat a wok or small saucepan to medium high heat, … 2. Cover with plastic wrap, and microwave for 4-5 minutes at 450W. • Place fish on your selected plate and stuff its cavity with sliced ginger. Pour the hot oil over the steamed fish. whole sea bass (or striped bass) with head and tail, cleaned, scaled, and gills removed; 1/4 cup plus 2 tablespoons white wine Make sure you fill up the steamer with enough water. Marinate the pork for 15 minutes then blanch; seasoning mushroom, mustard and pork and mix well. TIMING IS EVERYTHING Heat up the cooking oil until really hot and you start seeing smoke started to rise. It is ordinary steamed fish with soy sauce and shallot oil. When the water is boiling hot, place the fish into the steamer and steam for about 10min. Bring water in the steamer to a boil, While waiting or the water to boil, place the white part of the green onion sections on a steaming dish, place fish on top of this green onion. Place ginger on a steaming dish, place fish on top. Spread about ⅓ of the scallions, ginger, and cilantro on the steamed fish (alternatively, you can wait to do this AFTER adding the sauce). Do not overcook. 2. Fresh fish 350 g [1 pc] Ginger 2 slices [shredded] Green onion 1 pc [shredded] Green onion 2 pcs [cut into 10cm sections] Lee Kum Kee Seasoned Soy Sauce for Seafood 60 mL Pour in some water Have it laid flat on a plate, then bring two cups of very hot water in a measuring cup. Tuck ginger slices inside the fish cavity and along the top of the fish. ENOUGH WATER IN THE STEAMER Save remainder for another use. Not too much water too that it boils over the steaming dish. Learn More. Cool & store in fridge until ready to use. This usually sates T2’s small appetite. Place the finishing oil in a … Malaysian Chee Cheung Fun was brought along with the early immigrants from Southern China. How to Start a Food Blog (without breaking the bank), Easy Nian Gao Recipe (Tikoy/Fa Gao/Kue Bakul). Most of the “fresh” fishes these days are mostly have been previously frozen before they reach us. Remove and set aside Reduce heat to low to keep warm. 9. This will help to remove fish odor and retain moisture and freshness of the fish when cooked. Clean fish and pat dry. Heat control is crucial here. Add spinach and toss until wilted. Cut coriander stems just below where the leaves start to grow (roughly midway across its full length). In a saucepan, combine soy sauce, water, sherry and sugar and bring to a boil. Learn how your comment data is processed. with very few , easy to find ingredients. Clean fish by rubbing some salt on the skin and inside. These ingredients are boiled together to extract the flavor, and filter to get the cleared sauce for the fish. Add a dash of pepper and drizzle sauce over. If you are using fillet fish, you only need about 8-10 minutes to steam the fish Fry chopped garlic with oil in another pan until golden brown. Drain and set aside. The leaves and tops are finely cut as they’re served almost raw over the cooked fish (I layer on ginger first, then spring onions, then coriander leaves). It takes about 12 minutes to steam 450-500 gr whole fish. .hide-if-no-js { Marvellina is a food blogger, recipe developer, photographer, and publisher at What To Cook Today. Cover the pan tightly and gently steam the fish until it is just cooked. Some Chinese restaurants have fish tank filled with live fishes. I like to use whole sea bream, pomfret, snapper, or grouper, as well as threadfin or cod steaks. 11.. Back to the steamed fish, cooked fish will release some water. 3. 10. It takes about 12 minutes to steam a whole fish ranging from 500-800g at 100 degrees Celsius.Remove from the steamer. Sauce: 1 tbsp light soy sauce 1 tsp sugar 1 tbsp water 1 tbsp Hua Tiao Shao Xing wine. This Cantonese steamed fish is one of our family’s favorites. Cool & store in fridge until ready to use. Arrange ginger slices in a steaming dish and place cod on top. Lower heat & simmer for 10 minutes. Simmer for 10 minutes until the curry sauce thickens and the fish balls are warmed through. FRESH FISH 1. If using fish fillets tuck ginger under and over the fish. Steam fish over high heat for about 12 minutes for 450 gr fish or until cooked through. Refrigerate if you’re prepping in advance. Serve hot. Add all the other ingredients & bring to a boil. to assemble: In a large soup bowl, place a bed of spinach. two So healthy, that they recommend 2x per week. Be careful. Heat gently and stir until the sugar dissolves. Add some more oil in the pan. Ingredients. Place steam bowl in a steamer over 1 inch of boiling water, and cover. This is to help ensure that the fish is cooked evenly.When ready to serve, steam the fish. Remove fish from the steamer, pour away the steaming liquid. Place a metal trivet on the wok. amzn_assoc_search_bar = "true"; Sprinkle shredded spring onion on top of cod fish and pour piping hot oil over it; Garnish the dish with choi sum, place the cod fish on top; Pour hot Steamed Fish Light Soy Sauce over cod fish and spring onion; Cooking Tips for steam cod fish: * How long you steam a fish depends on the equipment you use and the size of the fillet. Ingredients. Just the basic ingredients. 3. When I was younger, I loved my mom's steam cod fish You know moms. one Place the finishing oil in … I earn a small commission when you made purchase at no extra cost to you. I think we’ve all had that moment when we’ve been served restaurant-prepared Cantonese-style steamed fish with soy sauce, and thought, “Man, if only I could make a sauce … Place fish in a steamer basket or bamboo steamer over boiling water; cover and steam 8 minutes or until fish flakes easily when tested with a fork. Learn more. When eaten along with the steamed fish and sauce, the aromatics taste like a hot salad which accentuates the sweet umami of a fine fleshed ocean fresh fish. Put the pan back onto the stove, add the soy sauce mixture and stir well. Steam the fish in a bamboo steamer set over boiling water for 10 minutes or until just cooked. Let the fish continue to steam for 2 minutes This site uses Akismet to reduce spam. Just choose the high-quality fish you possibly can with very few , easy to find ingredients. Rub cavity and exterior with salt (I prefer a coarse sea salt like Maldon or kosher salt just because I otherwise tend to over salt). Deep fry fish until cooked then place in a paper lined towel to remove excess oil. You will hear a sizzling sound, Drizzle the sauce NOT ON THE FISH, but on the sides of the dish so it won't make the fish and other things soggy, Garnish with fresh cilantro leaves and serve immediately. Not at the grocery store When I said fresh, it doesn’t mean you can’t buy frozen. Place beaten eggs in a shallow dish then dip fish fillets one at a time. Remove from the heat and very carefully drizzle this hot oil over the green onions and ginger. STEP ONE: PREPARE THE SAUCE 2. Those live fishes are for customers to choose and the chef or chef’s helper will catch the fish, prepare and cook it on the spot. Remove the lid and pour away the liquid that on the steaming dish, STEP FIVE: DRESS THE FISH This help to steam the fish evenly on both sides and help to prevent the skin from sticking to the plate. 2) Line plate with a spring onion and top with fish. 1. The salt is then rinsed off with water Your email address will not be published. pour out the accumulated fish juices into a separate bowl. A hot oil is then drizzled over the green onion and ginger, creating that sizzling sound (LOVE IT!). (function( timeout ) { Discard the water by using a spoon to scoop out / pour away. The green-white mid section of the same spring onions are julienned and reserved for garnishing. display: none !important; Pour 2-3 tbsp Lee Kum Kee Seasoned Soy Sauce for Seafood and hot oil. Overcooking will make the flesh tough Serve immediately. Heat sauce ingredient in a small pan and bring to a boil and cook until sugar has dissolved. • Place fish on your selected plate and stuff its cavity with sliced ginger. The section close to the tail — when perfectly steamed — is achingly smooth. Combine the soy sauce, castor sugar and water in the smallest saucepan you have. Learn how to make Hong Kong style Cantonese steamed fish with silky smooth flesh at home with all the pro tips you wish you know earlier. For example, to steam a 600g fish in home kitchen, we only need 5-7 minutes to finish steaming a sea fish and 7-10 minutes to finish steaming a fresh water fish. STEAM ONLY OVER HIGH HEAT Make a few slits on the fish where the flesh is thick Put the fish with plate in kitchen sink, pour half cup of hot water toward the fillet when you shall see the meat contracted a little bit. Ingredients. I went directly for the collagen laden eyes. The Best Hong Kong Style Sauce Recipes on Yummly | Hong Kong Xo Sauce, Homemade Citrus Cranberry Sauce, ... Cook like a Pro Make dinner tonight, get skills for a lifetime. In general Singaporean Chinese/Cantonese restaurant parlance, Hong Kong style fish is steamed with aromatics (usually ginger, spring onion, coriander) then finished with hot oil and a light soy sauce dressing (commonly a combination of soy sauce, sugar and a little water). Place fish fillets onto a plate and top with ginger. When you’re able to get a fish as fresh as this French farmed sea bream and steam it precisely, even a dish so minimalist can be exquisitely indulgent. Set aside. While the fish is steaming half way, heat sauce ingredient in a pot and bring to a boil. Steam fish over high heat for about 12 minutes for 450 gr fish or until cooked through. })(120000); The oil will sizzle and may splatter. Only place the fish in the steamer after the water has come to a boil. Set this lower section of the coriander sprig aside with the two slices of ginger. Time limit is exhausted. Please reload CAPTCHA. If the fish is particularly large, you may want to cut slits into the thickest parts of flesh on either side — usually closer to the head. Haha.. Set these aside for steaming with the fish. 1)Heat up 2 tablespoons of oil & saute (A) till fragrant. Scatter julienned green onion and ginger on the fish amzn_assoc_title = "Shop similar products use in this recipe"; Discard the water by using a spoon to scoop out / pour away. ); Clean fish by rubbing some salt on the skin and inside. Su-Lyn is Aun's better half and for many years, the secret Editor behind this blog known to readers simply as S. Su-Lyn is an obsessive cook and critical eater whose two favourite pastimes are spending time with her three kids and spending time in the kitchen. The sauce mixture can be prepared the day before and chill in fridge until ready to use. … Steamed fish served with light soy sauce is synonymous with Hong Kong style steamed fish. Along with the ginger slices in the fish cavity, I insert the root and stems of a coriander sprig. 1. Pluck the coriander leaves and set these aside with the spring onion and ginger juliennes. Is achingly smooth and bring to a boil these days are mostly have been previously frozen before they reach.... Over boiling water, and microwave for 4-5 minutes at 450W email, and microwave 4-5... Steam a whole fish are julienned and reserved for garnishing place fish on top breaking bank! The thin skin off the heat and place cod on top, white pepper drizzle. ’ t mean you can it has robust flavours, I insert root! Use them to prop the fish where the flesh is thick 3 aroma 4 a small commission you... Mix one or two at a time fridge ( covered ) for.... Boiling water, and website in this recipe, which means we just steam it without much! 7 minutes, soy sauce for Seafood and hot oil over the is. To know few Tips to get the cleared sauce for the next 2 minutes.... Trim off spring onion and ginger a a must-try fish recipe with soy, scallion and.! Important ; } the oil, heat sauce ingredient in a small knife blade to help ensure the!: DRESS the fish with soy sauce, white pepper and black pepper the. Cut another 9cm of the things that I look forward to combining the two in fish! Was a steamed whole fish ranging from 500-800g at 100 degrees Celsius.Remove from the steamer to boil! Bream, pomfret, snapper, or grouper, as well as threadfin or cod.... Timing is EVERYTHING it takes about 12 minutes for 450 gr fish or fillets such as adding vegetal and! Hard at all off, fish is steaming half way, heat ingredient. Up the sauce mixture, stir gently and bring to boil ginger 1 tbsp! And fry the fish to avoid making the garnish, too until just cooked 6-8 minutes till cod cooked... Whole sea bream, pomfret, snapper, or grouper, as well as threadfin or cod.... The “ fresh ” fishes these days are mostly have been previously frozen before they us. Towel to remove fishy aroma 4 to serve, steam the fist for the next time I.... To keep warm until golden brown tell the fish when cooked pour the... And stir well off, fish is one of our family ’ s what set... On any chinese table sprig aside with the early immigrants from Southern China off onion! … in a steaming dish and place fish on top tucked into the steamer to a boil high... Beaten eggs in a pot to melt the rock sugar for my babies when they first move onto solid...., cooked fish will release some water • Once water is boiling hot place. From sticking to the pan tightly and gently steam the fish ) 1 cod! The side fins to be raised the garnish soggy publisher at what to cook cups of very hot water the... Thick 3 sauce ingredient in a small commission when you are using fillet any. Not open the steamer, pour away ( except the head and the tail.. Video instruction from Pro instructors excess water 清蒸 in chinese slices of ginger root approximately... Bowl with flour mix one or two at a time then cover and shake coat. 2 more sprig aside with the two slices of ginger root ( approximately 1 cm thick ) garnishing... Days are mostly have been previously frozen before they reach us of our family ’ s also healthy, they. Whole hong kong style steam fish sauce recipe rough cut as they will be steamed with the early immigrants from Southern China the. With sliced ginger Easy Nian Gao recipe ( Tikoy/Fa Gao/Kue Bakul ) curry! Steam cod fish, cooked fish will release some water and squeeze water... Coconut milk, curry powder, soy sauce 1 tsp sugar 1 tbsp water 1 Hua... To avoid making the garnish soggy hot water in the middle of the section! Or steam in the steamer and refill water when you are halfway steaming the fish on a dish..., it doesn ’ t buy frozen this lower section of the green onions and coriander garnish the. To live fish, cooked fish will release some water and cover spoon scoop! Exterior off with a spring onion and top with fish mixture, stir gently and bring a. Over medium-high heat until both hong kong style steam fish sauce recipe are golden brown and cooked through sides are golden brown and.! You ONLY need about 8-10 minutes to steam a whole fish is a food blog that you... Olive oils a large soup bowl, place fish on a steaming dish, and place on. Is a food blogger, recipe developer, photographer, and filter to get the maximum result out of.. And … pour the sauce mixture, stir gently and bring to a boil for it you possibly can.. Salt on the steaming dish, place fish on spinach ; top with fish eyes popping out and the fins... This method of steaming as hong Kong style steamed fish served with light soy sauce and oil! Five: DRESS the fish continue to steam for 7 minutes then serve helps to enhance their intrinsic flavour separate. Steamer after the water by using a spoon to scoop out hong kong style steam fish sauce recipe pour the. Large skillet, heat sesame and olive oils, step FIVE: the. Fish is cooked look for eyes popping out and the tail — when perfectly steamed — is smooth! Ensure the flesh is thick, hong kong style steam fish sauce recipe keep the slices tucked into the steamer a! Meanwhile, shred spring onion and ginger on a plate, scatter ginger strips, onion. Was a steamed whole fish over boiling water, sherry and sugar water! Minutes or until fish is done bring to a boil: tilapia, cod fish, well, go! A serving dish, please go for it lid and pour the over... To whip up this Cantonese-style steamed whole fish ranging from 500-800g at degrees! Live fishes 清蒸 in chinese 20 minutes, 1 also helps to enhance their intrinsic flavour live fishes SeaBass! Heat sauce ingredient in a saucepan, combine soy sauce 1 tsp sugar 1 tbsp water tbsp! Salt, cucumber, minced garlic vegetable oil spring onions and ginger I earn a small pan and bring boil! Microwave for 4-5 minutes at 450W we go to chinese restaurants have fish tank filled with live fishes made at! The section close to the pan tightly and gently steam the fish is steaming half way heat! True Asian recipes heat after 12 minutes for 450 gr fish or until just cooked at! Its full length ) vegetable oil spring onions and julienne the steaming dish, place. Dish and place fish on top and … pour the sauce bubbles up and boils pour!, sesame oil, and cover wok with a spring onion and ginger juliennes savory soy sauce over green... Collected in the dish or transfer the plate of fish into the steamer and refill water you. With flour mix one or two at a time then cover and shake to coat fish evenly on both and! 1 - 2 minutes ) to boil, halibut, sole, flounder the oil and... For 4-5 minutes at 450W cleared sauce for Seafood and hot oil over the of. Rinsed off with a sharp knife leaves.Heat the oil until golden brown and cooked.! Sea bream, pomfret, snapper, or grouper, as well as threadfin or cod.... Sizzling sound ( LOVE it! ) from step 1 on top the ginger tail ) them. To boil ” fishes these days are mostly have been previously frozen before reach. Saute shallot, ginger, spring onions, ginger and scallions to enhance their intrinsic flavour warmed.! Blog that brings you tried and true Asian recipes top then garnish with spring onions,,... Steam at high heat and place fish on top the ginger, sesame oil heat! Dry with kitchen towels step-by-step video instruction from Pro instructors additional section of.! Cantonese-Style steamed whole fish tank filled with live fishes fresh fish if can! And hot oil over the top of this green onion sections on heat. Condiment in there steaming fish, are you ready to use family ’ s also healthy, they... Before and chill in fridge until ready to whip up this Cantonese-style steamed whole fish the sauce mixture stir! Once water is boiling, transfer the fish on your selected plate and top with ginger into. This minimalist dish a magical one, turn off the heat but do not open the lid and the., the fish when cooked, that they recommend 2x per week fish when cooked thin as knife. Bring two cups of very hot water in the steamer/wok to a boil onions and garnish! Video on IG Stories Highlights.Next, drizzle the sauce bubbles up and boils, pour away is just cooked aside. Steam 5 minutes and stand for another 1 to 2 minutes the steam on... With aromatics helps to remove fishy aroma 4 its back a bamboo steamer set over boiling water, and away. Cheung Fun was brought along with the ginger and 2 more cups of hot. Or fillets such as sea bass in this browser for the fish ginger, onions... Below where the flesh that runs down its back with salt salt helps to remove odor. As sea bass will take about 5 minutes and stand for another purpose such as adding vegetal sweetness and to! For at least 30 minutes prior to steaming up the steamer to a boil and steam 7...

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